Lemon muffin (or Lemon Cupcakes) may be considered as one of the easiest and most mainstream sponges to prepare, yet there is something comforting in having a nice bit of this refreshing dessert.
The beauty of having a simple sponge recipe memorized in the back of my head has made so many dinner parties we were invited to so much easier to attend, as this base can be modified however you like. Do you prefer orange to lemon? Swap! Vanilla? Go for it! What about adding chocolate chips? Done!
Benefits of eating cake
You didn’t read this wrong, cake has health benefits!
Almost any food, when eaten in moderation, will provide you with some sort of benefit, and these lemon muffins are no less.
Flour and sugar, two of the main ingredients in cakes, are a great source of carbohydrates, which are not the devil (believe it or not!) as they provide your body, brain, and muscles with energy, but the important part is not to overdo it!
In addition to this, studies have shown that sugar consumption may have beneficial effects on the brain.
Remember, that along with flour and sugar, you need eggs and butter to prepare this easy muffin recipe, which contains protein (eggs) and high-fat dairy (good for bones and teeth, butter).
There are other benefits, which may not relate directly to weight loss, but more to the mental effect a nice slice of cake may have!
Multiple studies have shown that dieters who treat themselves on occasion, rather than being strict 100% of the time, are able to follow their plan for longer and achieve better results in the long term.
Treats may aid in weight loss! Yes, studies have found that when you lower your calorie intake, your body produces less leptin (the hormone that inhibits hunger) so giving it a cheeky treat will boost your metabolism by increasing it again. Just use MODERATION!
What if I don’t have self-raising flour?
Simply sift together 3 teaspoons of baking powder with 225g (8 oz) of all-purpose flour; do so just before needing it and ensure the baking powder is evenly distributed.
How to turn this into lemon drizzle muffins?
Mix the other half of the lemon zest and juice with one tablespoon of icing sugar and mix well it becomes uniform; put a small amount on top of each muffin when they are still warm and allow to cool down. You can do the same with orange (although you’ll need more sugar as half an orange gives more juice than half a lemon – ordinarily).
You will love this recipe as it only needs 5 ingredients, 10 minutes to prepare, and 17 to bake!
The flavor is fresh, the sponge is soft and the portion just right for a nice treat breakfast or when having a cup of coffee (or a nice cuppa) with your dearest.
~~ Looking for other cupcakes? Vegan Chocolate Chip is the way to go!
5 Ingredients Lemon Cupcakes Recipe | Quick and Easy Lemon Muffins
- 225 g Caster Sugar 8 oz
- 225 g Self-Raising Flour 8 oz
- 225 g Unsalted Butter Room Temperature (8 oz)
- 4 Whole Eggs
- ½ Lemon Zest and Juice
- Preheat the oven to FAN 180 degrees Celsius, 200 degrees Celsius for static, 400 Fahrenheit or Gas Mark 6.
- In a bowl, using an electric hand or standing mixer, mix on a medium speed until smooth the sugar and butter together; this should take 3-4 minutes.
- Once the butter and sugar are well blended, add one egg at a time, mixing well in between.
- Once the mixture is uniform again, add the self-raising flour, again a bit at a time, mixing well in between.
- This is your base ready, now time to flavor it: add the juice and zest of half a lemon to it, mix it well, then divide into 15 muffin tins and bake in the oven for 15-20 minutes. It takes my oven 17 minutes, but the exact time will depend on the oven.
- Remove from the oven and cool down. Enjoy!
Ensure your butter gets down to room temperature before using; this will mean a quicker blend with the sugar. Butter that is too cold will not mix and warming it up in the microwave just makes it melt outside, while still leaving it stone cold inside.
Bake the muffins on the middle tray in the oven as this will allow a nice even bake between the top and bottom.
As most muffin trays have either 6 or 12 spots, you will be left with an odd three for the last round; fill up the center spots of the tray, for an even bake.
If you wish to add some chocolate chips, do so at the end, on top of each muffin, without putting them too deep into the mixture; while baking the batter will become more liquid before solidifying and the chips will go lower in the mixture by themselves.